Quick Avgolemono Orzo And Chicken Soup Food

CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)

Steps:

• Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
• Cover pan and let simmer for 45 minutes.
• Remove chicken and parsley, discard parsley.
• Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
• Set aside.
• Add rice, carrot and celery to broth and cook for 20 minutes.
• Add lemon juice to the soup.
• Stir.
• Turn off heat.
• Beat the eggs and cornstarch in a small bowl.
• While whisking, slowly dribble in hot chicken stock- never stop whisking.
• Do this until you have used up a couple of ladlefuls of stock.
• This tempers the eggs so they do not curdle.
• Slowly add egg to the hot soup and give a good stir.
• Add chicken and serve, sprinkled with a bit of pepper (if desired).
• Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).

LEMON CHICKEN ORZO SOUP

Steps:

• In 5-quart Dutch oven, add 7 cups of the chicken broth, the salt and pepper; heat to boiling. Add orzo to broth; reduce heat to medium, and simmer uncovered 7 to 10 minutes, stirring occasionally, until orzo is tender.
• In 2-cup glass measuring cup, add remaining 1 cup broth, the lemon juice and flour, beating with whisk to combine. Slowly stir mixture into soup; return to simmering. Cook and stir 1 to 2 minutes or until soup thickens slightly.
• Stir in chicken; cook 1 to 2 minutes or until heated through. Remove from heat; stir in butter. Divide among bowls to serve; garnish with dill leaves.